Best Smoked Salmon Loaf Recipes

HOT-SMOKED SALMON PICNIC LOAF

Hot-smoked salmon picnic loaf image

This pressed sandwich is perfect for picnics- along with flaked fish it's stuffed with radishes, cucumber, dill and mustard mayonnaise

Provided by Cassie Best

Categories Lunch

Time 30m

Number Of Ingredients 10

Ingredients

140g mayonnaise
3 tbsp wholegrain mustard
zest 1 lemon , plus 1 tbsp juice
small bunch dill , finely chopped
2 x long flat loaves of bread (we used long ciabatta)
4 fillets hot-smoked salmon (about 320g), skin removed and flaked
2 tbsp small caper , rinsed
1 small cucumber , thinly sliced
100g radish , thinly sliced
2 large handfuls rocket , watercress or pea shoots

Steps:

Mix the mayo, mustard, lemon zest, dill and some seasoning in a bowl. Split the loaves in half lengthways and scoop out a little of the bread from the base of each loaf, giving you a hollow to fill.
Spread the mustardy mayo over the bread. Toss the flaked salmon with the lemon juice and capers, and divide between the loaves, filling the hollow base of each. Top with cucumber, radish and salad leaves, then press the lid on top.
Wrap each loaf in baking parchment, tie with string to secure, then place on a tray in the fridge. Weigh the loaves down by placing a chopping board and a few heavy cans on top. Leave for at least 2 hrs, or for up to 1 day before eating - this will press the loaves, making them easier to transport and eat. Pack into cool bags and slice into sandwiches when you are ready to eat.

Nutrition Facts : Calories 303 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 2.8 milligram of sodium

SMOKED SALMON PARTY LOAF

Smoked Salmon Party Loaf image

This is a great party recipe. It can be made well in advance and it looks sensational. You can serve it individually for a dinner party, or cut into larger slices for cocktail parties.

Provided by Normaone

Categories Spreads

Time 40m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 5

Ingredients

36 ounces cream cheese, softened
1 cup unsalted butter, softened
1 (7 ounce) package store bought pesto sauce
6 ounces smoked salmon
1 (4 1/2 ounce) can chopped black olives

Steps:

With an electric mixer, beat 24 oz.
cream cheese with the butter until blended.
In another bowl, combine 4 oz.
cream cheese and pesto.
In another bowl, combine the smoked salmon and 4 oz.
cream cheese.
In another bowl, combine 4 oz.
cream cheese with the chopped olives.
In a 9x5x3 inch loaf pan lined with plastic wrap, spread 1 cup of butter/cream cheese mixture.
Spread pesto/cream cheese mixture on top.
Carefully, spread 1 cup of butter/ cream cheese mixture on top.
Carefullly, spread smoked salmon mixture on top.
Spread 1 cup of butter mixture on top.
Spread olive mixture on top.
Finally, carefully spread the last cup of butter mixture on top.
Cover with plastic wrap.
Press firmly and chill until cold and firm, at least 8 hours or up to 3 days.
Dropping the individual layers with a teaspoon makes it easier to spread more evenly.
To serve, remove top plastic and turn onto a platter.
Slice and serve on individual plates.
It's nice served with thin slices of bread, toast points, or crackers.

SMOKED SALMON LOAF

SMOKED SALMON LOAF image

Yield 8 people

Number Of Ingredients 6

Ingredients

2 packages smoked salmon
1 can crab meat
1 small tub cream cheese
dill
1/4 lemon zest
pepper

Steps:

Line small loaf pan or tupperware container with saran wrap with enough on the ends to be able to cover the dish once full. Lay dill on bottom. Line bottom and sides with salmon. In bowl put cream cheese and slowly mix in water from crab meat 'till easily spreadable. Mix in crab meat, lemon zest, pepper. Spread mixture in salmon-lined container. Add layer of salmon on top. Cover, refrigerate. Pre-cut with sharp knife.